Elaboración de salchicha frankfurter con la sustitución de carne de cerdo por carne de guanta en tresniveles (30%, 60%, y 100%)
In the Faculty of Engineering, School of Agro industrial Engineering, UNACH, Frankfurter sausages with agouti meat was prepared instead of pork at levéis of 30% 60% and 100% with four repetitions each one, distributed under a design completely at random. The experimental units were 3 kg in agouti me...
-д хадгалсан:
| Үндсэн зохиолч: | |
|---|---|
| Формат: | bachelorThesis |
| Хэл сонгох: | spa |
| Хэвлэсэн: |
2012
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| Нөхцлүүд: | |
| Онлайн хандалт: | http://dspace.unach.edu.ec/handle/51000/408 |
| Шошгууд: |
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